Double Chocolate Banana Muffins
User Reviews
5
4 reviews
Excellent
Double Chocolate Banana Muffins
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Double Chocolate Banana Muffins are MOIST, tender, and so easy to make! These bakery-quality muffins are ready in just 30 minutes!
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Ingredients
- 1 1/4 cups all-purpose flour measured correctly, 159 grams
- 1/2 cup Dutch-process cocoa powder 43 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup light brown sugar 100 grams
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt fine
- 1/2 teaspoon instant espresso powder optional
- 1/2 teaspoon ground cinnamon optional
- 1 1/2 cups banana from about 3-4 very overripe bananas, mashed, 354 grams
- 1/2 cup sour cream at room temperature
- 2 egg at room temperature, large, lightly beaten
- 1/3 cup vegetable oil 80 grams
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/3 cup mini semisweet chocolate chips for topping, 64 grams
Instructions
- Preheat the oven to 425°F. Line two standard muffin tins with 17 paper liners.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, salt, espresso powder, and cinnamon.
- In a medium bowl, stir together the mashed bananas, sour cream, eggs, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the ¾ cup chocolate chips, being careful not to overmix.
- Divide the batter evenly among the lined muffin tin cavities, filling each to ¾ full. Sprinkle about a teaspoon of mini chocolate chips onto the batter in each cavity.
- Bake until a toothpick inserted into the center (avoiding chocolate chips) comes out clean, about 15 minutes. Let cool completely. Store in an airtight container for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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